pierogi 1

Polish Pierogies

All natural. Handmade. Delicious. Order some today!

pierogi 2

Polish Pierogies

All natural. Handmade. Delicious. Order some today!


ABOUT OUR PIEROGIES

Pierogies are Polish dumplings that are stuffed with a variety of fillings. While dumplings have an individual origin to many countries, they are a signature food in Poland. Pierogies originated from the cuisine of peasants, but it didn't take long for the dish to catch on amongst all other social classes.

The popular meal is now consumed at festivals and dinners at home all around the world. We use only the freshest, natural ingredients. Since we prepare all of our food as if we were cooking for our own family, just as grandma did, we use:

  • only fresh potatoes and onions
  • no salt or any preservatives in our farmer cheese
  • no MSG
  • all natural ingredients
  • no artificial colors or flavors

For a hearty meal, try our potato and onion, cheese, potato & cheese, potato & American cheese, sauerkraut, sauerkraut and mushroom, cabbage pierogies. If you're more in a dessert mood, or have a sweet tooth, try our strawberry or blueberry-flavored pierogies.

POTATO & CHEESE
Net weigh: 16 oz. (12 pcs.)
FILLING: FRESH POTATO, UNSALTED FARMERS CHEESE, ONION, SOYBEAN OIL, PEPPER, SALT
SUGGESTION FOR SERVING:
Our pierogies are pre-cook. Empty bag in to salted, boiling water, boil until they rise up, drain and serve. They also my be fried with butter or margarine until golden brown on each side. Serve with melted butter, confectioner's sugar and sour cream if desired.

NO MSG, NATURALLY LOW FAT
ALL NATURAL INGREDIENTS
ETHNIC STYLE
NO FILLERS OR PRESERVATIVES ADDED

Orders & Info: 570-421-0102

 

POTATO & ONION
Net weigh: 16 oz. (12 pcs.)
FILLING: FRESH POTATO, ONION, SOYBEAN OIL, PEPPER, SALT
SUGGESTION FOR SERVING:
Our pierogies are pre-cook.
Empty bag in to salted, boiling water, boil until they rise up, drain and serve.

They also my be fried with butter or margarine until golden brown on each side.
Serve with melted butter, confectioner's sugar and sour cream if desired.

NO MSG, NATURALLY LOW FAT
ALL NATURAL INGREDIENTS
ETHNIC STYLE
NO FILLERS OR PRESERVATIVES ADDED

Our pierogies taste just like your Grandma used to make.

INGREDIENTS: DOUGH DRUM FLOWER (niacin, ferrous sulfate, thiamine mono-nitrate, riboflavin, folic acid). ENRICHED WHEAT FLOWER (niacin, reduced iron, thiamine mono-nitrate, riboflavin, enzyme, folic acid). WATER, SOYBEAN OIL, EGGS, SALT.

Homemade pierogies. Soft dough filled with potato, fried onion, salt and pepper. Served boiled or fried, best topped with onion.

Cooking instructions:
Pierogies can be boiled fresh or frozen. Bring a deep pot of salted water to a rolling boil. Drop 12 pierogies at a time into water. When they rise to the surface, cook for four minutes. Remove with a slotted spoon to a dry plastic cutting board with grooves to collect any water runoff, or drain on a flour-sack dish towel. Pierogies tend to stick if drained in a colander, even if the colander has been coated with cooking spray. Repeat until all pierogies are cooked. Serve with melted butter, confectioners' sugar (forsweet fillings) and sour cream, if desired.

POTATO & AMERICAN CHEESE
Net weigh: 16 oz. (12 pcs.)
FILLING: FRESH POTATO, AMERICAN CHEESE, SOYBEAN OIL, SALT, PEPPER.
SUGGESTION FOR SERVING:
Our pierogies are pre-cook.

Empty bag in to salted, boiling water, boil until they rise up, drain and serve.

They also my be fried with butter or margarine until golden brown on each side.
Serve with melted butter, confectioner's sugar and sour cream if desired.

NO MSG, NATURALLY LOW FAT
ALL NATURAL INGREDIENTS
ETHNIC STYLE
NO FILLERS OR PRESERVATIVES ADDED


Our pierogies taste just like your Grandma used to make

INGREDIENTS: DOUGH DRUM FLOWER (niacin, ferrous sulfate, thiamine mono-nitrate, riboflavin, folic acid). ENRICHED WHEAT FLOWER (niacin, reduced iron, thiamine mono-nitrate, riboflavin, enzyme, folic acid). WATER, SOYBEAN OIL, EGGS, SALT.


Homemade, soft dough filled with potato, American cheese, fried onion, salt and pepper. Served boiled or fried, best topped with onion or bacon.

Cooking instructions:
Pierogies can be boiled fresh or frozen. Bring a deep pot of salted water to a rolling boil. Drop 12 pierogies at a time into water. When they rise to the surface, cook for four minutes. Remove with a slotted spoon to a dry plastic cutting board with grooves to collect any water runoff, or drain on a flour-sack dish towel. Pierogies tend to stick if drained in a colander, even if the colander has been coated with cooking spray. Repeat until all pierogies are cooked. Serve with melted butter, confectioners' sugar (forsweet fillings) and sour cream, if desired.

Orders & Info: 570-421-0102

SAUERKRAUT
Net weigh: 16 oz. (12pcs.)
FILLING: SAUERKRAUT, ONION, SOYBEAN OIL EGGS, PEPPER, SALT
SUGGESTION FOR SERVING:
Our pierogies are pre-cook.

Empty bag in to salted, boiling water, boil until they rise up, drain and serve.
They also my be fried with butter or margarine until golden brown on each side.

Serve with melted butter, confectioner???s sugar and sour cream if desired.

NO MSG, NATURALLY LOW FAT
ALL NATURAL INGREDIENTS
ETHNIC STYLE
NO FILLERS OR PRESERVATIVES ADDED


Our pierogies taste just like your Grandma used to make

INGREDIENTS: DOUGH DRUM FLOWER (niacin, ferrous sulfate, thiamine mono-nitrate, riboflavin, folic acid). ENRICHED WHEAT FLOWER (niacin, reduced iron, thiamine mono-nitrate, riboflavin, enzyme, folic acid). WATER, SOYBEAN OIL, EGGS, SALT.


The most popular homemade pierogies: Soft dough filled with sauerkraut, fried onion and spices. Served boiled or fried, best topped with onion or bacon.

Cooking instructions:
Pierogies can be boiled fresh or frozen. Bring a deep pot of salted water to a rolling boil. Drop 12 pierogies at a time into water. When they rise to the surface, cook for four minutes. Remove with a slotted spoon to a dry plastic cutting board with grooves to collect any water runoff, or drain on a flour-sack dish towel. Pierogies tend to stick if drained in a colander, even if the colander has been coated with cooking spray. Repeat until all pierogies are cooked. Serve with melted butter, confectioners' sugar (forsweet fillings) and sour cream, if desired.

Orders & Info: 570-421-0102

SAUERKRAUT & MUSHROOM
Net weigh: 16 oz. (12pcs.)
FILLING: SAUERKRAUT, FRESH MUSHROOM, ONION, SOYBEAN, PEPPER, SALT
SUGGESTION FOR SERVING:
Our pierogies are pre-cook.

Empty bag in to salted, boiling water, boil until they rise up, drain and serve.
They also my be fried with butter or margarine until golden brown on each side.

Serve with melted butter, confectioner???s sugar and sour cream if desired.

NO MSG, NATURALLY LOW FAT
ALL NATURAL INGREDIENTS
ETHNIC STYLE
NO FILLERS OR PRESERVATIVES ADDED


Our pierogies taste just like your Grandma used to make

INGREDIENTS: DOUGH DRUM FLOWER (niacin, ferrous sulfate, thiamine mono-nitrate, riboflavin, folic acid). ENRICHED WHEAT FLOWER (niacin, reduced iron, thiamine mono-nitrate, riboflavin, enzyme, folic acid). WATER, SOYBEAN OIL, EGGS, SALT.


The most popular homemade pierogies: Soft dough filled with sauerkraut, fried onion and spices. Served boiled or fried, best topped with onion or bacon.

Cooking instructions:
Pierogies can be boiled fresh or frozen. Bring a deep pot of salted water to a rolling boil. Drop 12 pierogies at a time into water. When they rise to the surface, cook for four minutes. Remove with a slotted spoon to a dry plastic cutting board with grooves to collect any water runoff, or drain on a flour-sack dish towel. Pierogies tend to stick if drained in a colander, even if the colander has been coated with cooking spray. Repeat until all pierogies are cooked. Serve with melted butter, confectioners' sugar (forsweet fillings) and sour cream, if desired.

Orders & Info: 570-421-0102

 

MUSHROOM
Net weigh 16 oz. (12 pcs.)
FILLING: FRESH and DRIED FRIED MUSHROOM, FRIED ONION, SOYBEAN, PEPPER, SALT
SUGGESTION FOR SERVING:
Our pierogies are pre-cook.

Empty bag in to salted, boiling water, boil until they rise up, drain and serve.
They also my be fried with butter or margarine until golden brown on each side.

Serve with melted butter, confectioner???s sugar and sour cream if desired.

NO MSG, NATURALLY LOW FAT
ALL NATURAL INGREDIENTS
ETHNIC STYLE
NO FILLERS OR PRESERVATIVES ADDED


Our pierogies taste just like your Grandma used to make

INGREDIENTS: DOUGH DRUM FLOWER (niacin, ferrous sulfate, thiamine mono-nitrate, riboflavin, folic acid). ENRICHED WHEAT FLOWER (niacin, reduced iron, thiamine mono-nitrate, riboflavin, enzyme, folic acid). WATER, SOYBEAN OIL, EGGS, SALT.


Homemade soft dough filled with dried and fresh, fried mushroom, fried onion and spices. Served boiled or fried, best topped with onion.

Cooking instructions:
Pierogies can be boiled fresh or frozen. Bring a deep pot of salted water to a rolling boil. Drop 12 pierogies at a time into water. When they rise to the surface, cook for four minutes. Remove with a slotted spoon to a dry plastic cutting board with grooves to collect any water runoff, or drain on a flour-sack dish towel. Pierogies tend to stick if drained in a colander, even if the colander has been coated with cooking spray. Repeat until all pierogies are cooked. Serve with melted butter, confectioners' sugar (forsweet fillings) and sour cream, if desired.

Orders & Info: 570-421-0102

SWEET CHEESE (FARMER CHEESE)
Net weigh: 16 oz. (12pcs.)
FILLING: SWEETENED FARMERS CHEESE
SUGGESTION FOR SERVING:
Our pierogies are pre-cook.

Empty bag in to salted, boiling water, boil until they rise up, drain and serve.
They also my be fried with butter or margarine until golden brown on each side.

Serve with melted butter, confectioner???s sugar and sour cream if desired.

NO MSG, NATURALLY LOW FAT
ALL NATURAL INGREDIENTS
ETHNIC STYLE
NO FILLERS OR PRESERVATIVES ADDED


Our pierogies taste just like your Grandma used to make

INGREDIENTS: DOUGH DRUM FLOWER (niacin, ferrous sulfate, thiamine mono-nitrate, riboflavin, folic acid). ENRICHED WHEAT FLOWER (niacin, reduced iron, thiamine mono-nitrate, riboflavin, enzyme, folic acid). WATER, SOYBEAN OIL, EGGS, SALT.


Homemade soft dough filled with sweetened farmer cheese. Served: boiled, topped with sour cream, yogurt and sugar.

Cooking instructions:
Pierogies can be boiled fresh or frozen. Bring a deep pot of salted water to a rolling boil. Drop 12 pierogies at a time into water. When they rise to the surface, cook for four minutes. Remove with a slotted spoon to a dry plastic cutting board with grooves to collect any water runoff, or drain on a flour-sack dish towel. Pierogies tend to stick if drained in a colander, even if the colander has been coated with cooking spray. Repeat until all pierogies are cooked. Serve with melted butter, confectioners' sugar (forsweet fillings) and sour cream, if desired.

Orders & Info: 570-421-0102

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